Citrus-Apricot Cranberry Sauce

• 1 lemon
• 1/2 c. chopped dried apricots
• 1/2 c. orange juice
• 1/2 c. sugar
• 1/2 c. water
• 2 whole star anise
• Pepper
• 1 bag cranberries (3 cups)

1. With vegetable peeler, remove all peel from lemon in strips and squeeze 2 tablespoons juice.
2. In 2- to 3-quart saucepan, stir together apricots, orange juice, sugar, water, star anise, lemon juice, and 1/8 teaspoon freshly ground black pepper.
3. Heat to boiling on medium-high, stirring occasionally.
4. To saucepan, add cranberries and lemon peel.
5. Return to boiling.
6. Reduce heat to medium; simmer 3 to 4 minutes or until half of cranberries pop and mixture thickens.
7. Let cranberry sauce cool before serving, or cover and refrigerate up to 4 days.
8. Discard star anise and lemon peel before serving, if you like.Nutritional information is based on a 1/4-cup serving.

lemon, apricots, orange juice, sugar, water, star anise, pepper, cranberries

Taken from www.delish.com/recipefinder/citrus-apricot-cranberry-sauce-recipe-ghk1110 (may not work)